Creamy Vegetarian Tortellini Soup with Kale

Serving

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

400-450

kcal

Protein

15-20

Fat

Fiber

Carbs

This rich and comforting soup is packed with cheesy tortellini, tender kale, and a creamy broth that’s bursting with flavor. It’s the perfect vegetarian meal for cozy nights or meal prep!

🌱 Ingredients

For the Soup:
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes (fire-roasted for extra flavor)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional for a little heat)
- Salt & black pepper to taste
- 9 oz fresh cheese tortellini (store-bought or homemade)
- 2 cups chopped kale (or spinach)
- ½ cup heavy cream (or full-fat coconut milk for a dairy-free option)
- ½ cup grated Parmesan cheese (optional, for extra richness)
For Garnish (Optional):
- Fresh basil or parsley
- Extra Parmesan cheese
- Red pepper flakes for spice

🥣 Directions

Sauté the Vegetables
- Heat olive oil or butter in a large pot over medium heat.
- Add onion, carrots, and celery, and sauté for 5-6 minutes until softened.
- Stir in the garlic, cooking for another 30 seconds until fragrant.
Simmer the Broth
- Pour in the vegetable broth and diced tomatoes.
- Add oregano, basil, red pepper flakes, salt, and black pepper.
- Bring to a gentle simmer and let cook for 10 minutes, allowing the flavors to meld.
Cook the Tortellini & Kale
- Stir in the fresh tortellini and cook according to package instructions (about 5 minutes).
- Add the chopped kale, stirring until wilted (about 2 minutes).
Make it Creamy
- Reduce the heat to low and slowly stir in the heavy cream.
- If using, mix in the grated Parmesan cheese until fully melted.
- Taste and adjust seasoning as needed.